Pitted mix of authentic Greek varietal olives (Kalamata, Mt. Pelion, and Mt. Athos) in aromatic wild herbs. Convenient and delicious ingredient for salads and pastas.
For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These green olives are cured for several months in gros sel, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. These olives are among the most delicious in the world. Ingredients: Olives, sea salt, sunflower oil, thyme.
Alfonso olives are oval, purplish olives grown in Chile. They are firm in texture and have a slightly sour taste. Krinos alfonso olives are marinated in a vinegar brine enhanced by a touch of olive oil. Krinos olives are better tasting because they are always 100% naturally cured.
Imagine a savory version of a perfect cherry. That is what these olives are like. Firm to the bite, round and perfect, with a meaty flesh and a pit that bursts out easily as a cherry-pit. If you eat one, it will be difficult for you to resist eating at least ten.
Like its green and black counterparts, who are certainly the same olive, the Red Bella is grown in Puglia, Italy. The curing process is what makes this delicious olive stand apart with its red, red hue. Due to its mild flavor, the Bella di Cerignola Olive is often considered a beginner olive. All certified (DOP) Bella di Cerignolas are grown within the Foggia province of Puglia, Italy.